Garlic Mashed Potatoes
Made with Yukon gold potatoes and lots of roasted garlic, these garlic mashed potatoes are creamy, rich, and flavorful. An easy, delicious side dish! Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.The first time I made these garlic mashed potatoes, I didn’t know what my husband Jack would think of them. See, Jack grew up eating his Uncle Billy’s mashed potatoes, and he still reminisces about them. They were creamy, fluffy, and rich with (lots of) melted butter and (lots of) sour cream. These garlic mashed potatoes aren’t exactly like Uncle Billy’s. Instead of dairy, olive oil and starchy potato cooking water give them an amazing creamy texture, and roasted garlic fills them with rich, nutty depth of flavor. When I tried them, I thought they were delicious, but Jack’s opinion would be the real test.
- Roasted Garlic*
- 1 whole garlic bulb
- Extra virgin olive oil for drizzling
- Sea salt
- Mashed Potatoes
- 2 pounds Yukon gold or butterball potatoes peeled
- 2 teaspoons sea salt divided
- ⅓ cup extra-virgin olive oil
- Freshly ground black pepper
- Butter optional for serving
- Chopped chives and/or rosemary optional for sprinkling
- Preheat the oven to 350°F.
- Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.
The roasted garlic can be made up to 3 days in advance and stored in the fridge until ready to use.